We usually do a large firework display in our culdesac with friends and neighbors for Independence Day. This year might be a little less fancy as we weren’t able to get any really good fireworks from the next state over. Instead, I’m going to let […]
My adorable nephew came over recently to hang out with auntie and his cousins. I sure miss the days when my kids where that young, snuggly and innocent. Now my not-so-innocent angels are traveling to different states with the grandparents and going off to overnight […]
Gimme a huge scoop of this black bean and corn salsa and I’m instantly transported into a beach chair with my feet in the ocean fronting the Riviera Maya. So colorful, and SO extremely delicious, this black bean and corn salsa is the perfect compliment to tacos, fajitas, soups and anything else you might be cooking up for this Friday’s Cinco de Mayo festivities. This sassy salsa is tossed together in a mere ten minutes or less making it an easy appetizer. For the most part, it’s a pico de gallo but with corn and black beans added in for color and variety. With the addition of the black beans and corn, this salsa has a lot of healthy fiber and is filling enough that you could use this all by itself as a taco filling for a vegetarian taco.
- 1 can black beans, drained and rinsed
- 2 cups corn kernels or use 1 can, drained and rinsed
- 3 tomatoes, seeded and diced
- 2 jalapenos, seeded and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- ¼ cup cilantro, chopped
- juice of 1 small lime (about 2 tablespoons)
- ½ teaspoon salt or more to taste (I used pink himalayan)
- Combine all ingredients in a dish and stir well.
- Serve over tacos, fajitas, chili or with tortilla chips!
With the temps dipping back into the single digits after three days of snow, a soft sumptuous soup like creamy broccoli soup is just what I need. There’s something uniquely wonderful about a soup that’s creamy, hearty and totally good for you. I can indulge and still keep my new year’s healthy eating resolutions. There’s so much great nutrition starting in the base of this soup thanks to the traditional mirepoix trifecta of celery, carrot, and onion plus a little garlic for good measure. This vegetable base creates a subtle variety of flavors without being heavy.
This creamy soup isn’t cream based or made with any dairy, however. Instead, I’ve added potatoes and then pureed the soup base so it gets a smooth creamy texture. You can also substitute white beans in place of the potatoes (pictured below). Using vegetable broth as the liquid makes it suitable for vegans as well. Another thing that I love about this dairy-free creamy broccoli soup is that it also uses the stem of the broccoli for a no-waste, budget friendly meal. The stems also add a more complex well-rounded wonderful flavor that even had my five-year old asking for seconds. If you do enjoy a bit of dairy, this soup is lovely topped with a bit of shredded cheddar too!
- 2 tablespoon olive oil
- 1 onion, finely diced
- 1 carrot, peeled and diced
- 2-3 celery stalks, diced
- 3-4 cloves garlic, minced
- 2 potatoes, peeled and diced (or use 2 cans of white beans)
- 2 small heads of broccoli, stems finely diced, florets roughly chopped and set aside
- 4 cups vegetable or chicken broth
- 1 cup water
- ½ teaspoon paprika
- ½ teaspoon coriander
- ¼ teaspoon ground black pepper
- ¼ teaspoon marjoram
- ½ teaspoon salt or to taste (this will depend on how salty your broth it and your taste preference)
- In a large stockpot, sauté the onion, carrot, celery, broccoli stems and garlic in the olive oil until the onion begins to become translucent. About 10 minutes.
- Add potatoes, broth, water and spices to the pot and boil until broccoli stems are tender. About 20-30 minutes. Note: if using beans instead of potatoes, do not add them yet.
- Puree the soup base with an immersion blender or pour into a blender (carefully) to puree and then transfer back to the stockpot. Note: if using beans, puree 1 can of the beans and then add the other can whole.
- Add broccoli florets and simmer with the lid on (this gets thick and bubbly) for about 8-10 minutes until florets are tender.
- Serve hot, with cheese if desired.
Half of the summer is nearly gone already! How does that happen?!? At least that’s how I’ve always perceived the 4th of July holiday. It’s always marked the halfway point in my mind though we really do have two full months left until school starts up again. I […]
Oh boy. My girls are officially on summer vacation and I’m happy they’re around. Not so happy about all the “I’m bored!” statements that are happening already. Lucky for them, I have all sorts of fun tasks to solve their boredom (insert maniacal laugh here). I’m […]
Guess what?!?!? I have baby chicks! Yes, for real. Live, adorable, fluffy baby chicks! These fluffy little ladies are the start of my backyard egg layers that will provide entertainment, enjoyment, and nutritious delicious eggs for my family. The breeds are a variety of mostly brown egg layers and a few Easter eggers which lay gorgeous blue-green eggs. I’m SUPER excited! The kids love them (so do I, who am I kidding?!?) and my two school-age girls are ready to do chicken chores just like being out on the farm. Are they not the cutest little things!!!
My husband is in the process of building my new little ladies a chicken coop and then I’ll be preparing them a nice large run with fun chicken friendly plants for them to forage and play around in. I’m planning to let them free range our backyard whenever I’m outside too as they eat all kinds of bugs and weeds so it’s mutually beneficial and creates the BEST tasting eggs. Speaking of things that are great tasting… sweet and salty tend to go well together and this sweet potato miso soup is no exception.
I think I was watching an episode of “Worst Cooks in America” and one of the hosting chefs had mentioned that sweet potatoes and miso are a match made in heaven. They were totally right. I opted to puree the sweet potato miso soup which gave it a very smooth decadent texture like that of a thick cream soup. It’s VERY satisfying on the tongue. It’s otherwise, very simple to make and has few ingredients besides the sweet potatoes and miso paste. Round it out with a topping of caramelized shallot and chives and little side salad you’ve got quite a lunch!
- 3 sweet potatoes, peeled and diced
- 2 cups vegetable (or chicken) broth
- 2 cups water
- 1 tablespoon olive oil or butter
- ½ onion, diced
- 2 garlic cloves, minced
- 3 tablespoon miso paste (either red or white)
- 1 small shallot, caramelized in olive oil or butter
- chives or green onions for garnish
- Bring sweet potatoes, broth and water to a boil in a medium saucepot and boil until potatoes are soft.
- While potatoes are boiling, sauté onion and garlic in oil or butter until translucent.
- Add sautéed onion and garlic and the miso paste to the sweet potato saucepot.
- When potatoes are soft, puree the soup with an immersion blender or by pouring it into a blender and pureeing.
- If desired, top with caramelized shallot and chives.
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